Best 6 Lauris Crawfish Shrimp Chowder Recipes
Are you craving a hearty and comforting soup that bursts with seafood flavors? Look no further than Lauri's Crawfish Shrimp Chowder, a delectable dish that combines the succulent tastes of crawfish and shrimp in a creamy and flavorful broth. This chowder is not only a feast for the taste buds but also a visual delight, with its vibrant orange hue and an array of colorful vegetables. Join us on a culinary journey as we explore the depths of flavor in this exceptional soup, and discover the secrets behind its delectable taste.
**Lauri's Crawfish Shrimp Chowder**
**Preparation time:** 30 minutes
**Cooking time:** 30 minutes
**Total time:** 60 minutes
**Servings:** 6
**Difficulty level:** Easy
**Ingredients:**
* 2 tablespoons unsalted butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 cups chicken broth
* 1 cup half and half
* 1 pound frozen crawfish tails, thawed
* 1 pound frozen shrimp, thawed
* 1 cup frozen corn
* 1 cup frozen peas
* 1 tablespoon chopped fresh parsley
**Instructions:**
1. In a large pot or Dutch oven over medium heat, melt the butter.
2. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.
3. Stir in the garlic, thyme, basil, salt, and black pepper.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes.
6. Add the half and half, crawfish tails, shrimp, corn, peas, and parsley.
7. Bring to a simmer and cook until the seafood is heated through, about 5 minutes.
8. Serve immediately, garnished with additional parsley if desired.
**Tips:**
* For a richer flavor, use homemade chicken broth instead of store-bought.
* If you don't have frozen seafood, you can use fresh crawfish tails and shrimp. Just be sure to clean and devein the shrimp before cooking.
* Feel free to add other vegetables to the chowder, such as diced carrots or potatoes.
* Serve the chowder with crusty bread or crackers for a complete meal.
LAURI'S CRAWFISH & SHRIMP CHOWDER
Being from Louisiana you have a lot of variations of recipes with crawfish and shrimp. This one is from my sister Lauri Stahl. Another family favorite for Christmas Eve or New Years Day!
Provided by Schelley Brown Francis
Categories Chowders
Number Of Ingredients 12
Steps:
- 1. You will need a large skillet. Saute' chopped onion ( I use a bag of regular frozen onions), and mushrooms in butter. Add garlic salt to taste.
- 2. Add in thawed and rinsed tails & Shrimp. Season with Tony's and pepper.
- 3. Add soup, cream style corn, half and half, cream cheese, and the roll of garlic cheese. Mix and stir all together until heated and blended well.
- 4. Note: This is great for cold days. You can serve over rice with garlic bread. Or just put it in a bread bowl! It also freezes well.
CRAWFISH CHOWDER
I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.
Provided by STKA
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g
CRAWFISH CHOWDER RECIPE - (4.1/5)
Provided by á-10847
Number Of Ingredients 11
Steps:
- 1. Melt 2 tablespoons and 1-1/4 teaspoons of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/4 cup and 2 teaspoons butter, and saute the crawfish for 5 minutes; set aside. 2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
CRAWFISH CHOWDER
Make and share this Crawfish Chowder recipe from Food.com.
Provided by gailanng
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic in butter until tender. Remove from pan and set aside. In the same skillet, melt 1/2 cup of butter and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions and crawfish. Season with pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
- Top with crumbled bacon, if desired.
CRAWFISH CHOWDER
When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.
Provided by Dreamgoddess
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
- Put the bacon grease in a dutch oven.
- Add in the butter, onions, celery and green onion; saute until soft.
- Add the shrimp stock, corn and potatoes.
- Bring to a boil and then simmer until the potatoes are tender.
- Add in the crawfish (and shrimp is using).
- Simmer until heated through.
- Add in the whipping cream and seasonings.
- Simmer about 10 minutes for the flavors to meld.
- Just before you get ready to serve, add in the butter, cayenne and parsley.
- Ladle into bowls and sprinkle each serving with the crumbled bacon.
Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1
CORN CRAB & CRAWFISH BISQUE OR CHOWDER
This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...
Provided by Donna Graffagnino
Categories Cream Soups
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
- 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
- 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
- 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
- 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.
Tips:
- Use fresh seafood. Fresh crawfish and shrimp will give your chowder the best flavor. If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it completely before using it.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality stock. The stock is the base of your chowder, so it's important to use a good quality stock. You can use homemade stock or a store-bought stock. If you're using a store-bought stock, be sure to choose one that is low in sodium.
- Add vegetables. Vegetables add flavor and texture to your chowder. You can add any vegetables you like, but some good choices include celery, onions, carrots, and potatoes.
- Season to taste. Season your chowder with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper.
Conclusion:
Lauri's Crawfish Shrimp Chowder is a delicious and easy-to-make soup that is perfect for a cold day. This chowder is packed with flavor from the crawfish, shrimp, and vegetables. It's also creamy and comforting, thanks to the milk and potatoes. If you're looking for a hearty and satisfying soup, Lauri's Crawfish Shrimp Chowder is the perfect recipe for you.
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